I am brain dead after a traumatic evening trying to make my first sausages with my new maching - and OH not a happy man!
I bought the Super Grinder which had the Kibbe attachment and the sausage stuffing tubes. The instructions are not clear so I think I might be the cause!
A) To stuff the sausages, do you take out the metal mincer, and blade bits, and just put in the plastic white bit and the tube? (The tube wobbles a bit but does that matter?)
B) We had a heck of a job getting the mixture through and down the tube, we kept getting sort of a vacuum and I told OH that the meat was probably not cold enough and might need to go in the freezer for a little while after mixing the spices and water and rusk. Is that why? It was so hard to push all the sausagemeat in - the plastic stuffer bent at the top. Is it because it was a hot evening?
C) Any easy way of washing it all. I dismantled it like it said but it was so hard to get the pork out. How do you get the meat out of the metal bit that remains in the front?
D) When you finish one batch and want to do another - how do you get all of the first batch out into the sausage.
E) Which is best to use - I used collagen tubes, but don't seem to get enough on the nozzle to do 1kg.
If any of you can give me some advice it would be very much appreciated as OH says that the machine is no better than the little attachment on my food mixer!
Huge thanks - dejected and disheartened - and with 3 kg yet to do!